Company Style Tuna Casserole
|Uncooked noodles||8 Ounce (Wide Variety)|
|Hot tap water||5 Cup (80 tbs) (Very Hot)|
|Butter/Regular margarine||6 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||3⁄4 Cup (12 tbs)|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Heavy cream||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Canned mushroom stems and pieces||4 Ounce (1 Can)|
|Shredded cheddar cheese||10 Ounce (2 1/2 Cup)|
|Canned tuna||14 Ounce, drained, flaked (2 Cans, 7 Ounce Each)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Combine noodles, hot water and salt in 3-qt. glass casserole.
Cover and microwave at high setting 12 minutes, or until noodles are tender, stirring after 6 minutes.
Rinse noodles in cold water; drain well.
Place butter in same casserole.
Microwave at high setting 2 minutes, or until melted.
Stir in onion, green pepper, celery and parsley.
Cover and microwave at high setting 8 minutes, or until vegetables are tender, stirring after 4 minutes.
Blend in flour.
Gradually stir in chicken broth, cream, milk, un-drained mushrooms and pepper.
Microwave at high setting 2 minutes.
Microwave at high setting 6 minutes more, or until mixture thickens, stirring after every minute.
Stir in cheese.
Microwave at high setting 1 minute, or until cheese is melted.
Stir in noodles and tuna.
Cover and microwave at high setting 7 minutes, or until hot, stirring after 4 minutes.
Sprinkle with almonds and paprika.